Hazelnut & Lemon-Crusted Salmon, Roast Garlic Pomme Purée

Roast the garlic

Preheat the oven to 220°C/ 200°C (fan)/ 425°F/ Gas 7.

Cut a piece of tin foil (or baking paper) approx. the size of an A4 sheet of paper. Add the garlic cloves (skins on) to the foil with a drizzle of olive oil.

Scrunch the edges of the foil together to form a sealed parcel and add the parcel to a baking tray.

Put the tray in the oven for an initial 5 minutes.

Make the hazelnut crumb

Meanwhile, boil a kettle.

Zest 1/2 [1] lemon.

Bash the hazelnuts into fine crumbs with a rolling pin (keep them in the bag so you don't lose them!).

Chop the dill finely, including the stalks.

Combine the chopped dill, bashed hazelnuts, lemon zest in a bowl. Season with a pinch of salt and pepper – this is your hazelnut crumb.

Cook the potatoes

Peel and chop the potatoes into rough, bite-sized pieces.

Add the chopped potatoes to a pot of boiling water with a pinch of salt over a high heat and cook for 10-15 minutes or until fork-tender.

Once cooked, drain and return them to the pot.

Re-boil a kettle.

Encrust the salmon

Once the garlic has had 5 minutes, remove the tray from the oven and add the salmon fillets.

Spread the Dijon mustard over the salmon and top with the hazelnut crumb.

Return the tray to the oven for a further 10-12 minutes or until the crumb is golden and the salmon is cooked through – this is your hazelnut-crusted salmon.

Tip: your fish is cooked when it flakes easily.

Cook the sugar snaps and Tenderstem

Meanwhile, chop the sugar snap peas into small bite-sized pieces.

Strip the mint leaves from their stems and chop them finely. Chop the chives finely.

Grate the cheddar cheese.

Add the chopped sugar snap peas and Tenderstem broccoli to a pot with a pinch of salt. Cover with boiled water and bring to the boil over a high heat and cook for 1-2 minutes or until they're tender.

Make the garlic pomme purée

Once done, remove the salmon tray from the oven.

Carefully remove the skins from the roasted garlic. Return the drained potatoes to a low heat and add the peeled garlic, grated cheese, soft cheese and a large knob of butter.

Mash until smooth, then add the chopped chives and season generously with salt. Cover with a lid until serving – this is your garlic pomme purée.

Add lemon butter and mint to the greens

Drain the Tenderstem and sugar snap peas. Return them to the pot over a medium heat with a large knob of butter and the chopped mint.

Squeeze in the juice of 1/2 [1] lemon and cook for 1 minute or until the vegetables are fully coated in the lemon butter.